The Ultimate Chewy Vegan Blondies

Am I the only one who prefers blondies to brownies? Don’t get me wrong, I love a good fudge brownie just as much as the other gal, but if you’re looking for a shortcut to my heart, blondies take the cake. Pre vegan or plant based days, I had my go to blondie recipe – one that was fudgy, gooey, perfumed with hints of caramel from Dark Muscavado Sugar and crackly on top – the perfect blondie! Now if only I could create The Ultimate Chewy Vegan Blondies.

I haven’t made the recipe in eons, but I figured it wouldn’t be too hard to veganise. The base ingredients are easily swapped out for vegan alternatives – Vegan Butter instead of Dairy Butter, Vegan Milk/Dark Chocolate instead of regular. The only thing that perplexed me is what I was going to use as an egg replacement in my Ultimate Chewy Vegan Blondies.

As much as flaxseed meal is my usual go-to for egg replacements, I wanted something that would really aid in retaining moisture and fudginess for these chewy blondies. I went ahead and tried using mashed Sweet Potato to replace the 1 egg my recipe called for, and lo and behold – it actually worked! Sweet Potato already contains notes of caramel, which added to the recipe without making it taste like…well, sweet potato.

And so I present to you, these Ultimate Chewy Vegan Blondies. All you really need is Vegan Butter, Coconut Oil, Dark Brown Muscavado Sugar, Vanilla Extract, Sea Salt, Plain Flour and a little mashed Sweet Potato. Into the batter goes a hefty amount of chopped Vegan Dark AND Milk Chocolate, and straight into the oven it goes for a mere 25 minutes. Really fu*king easy, and really god damn delicious! I won’t ramble on anymore, so scroll down to grab the full recipe. I hope you enjoy it as much as I did!

Crazy Vegan Kitchen

Serves 12 Blondies

The Ultimate Chewy Vegan Blondies

A delicious Chewy Vegan Blondie with hints of caramel and studded with Vegan Dark and Milk Chocolate Chunks. Ready in under 30 minutes.

Comments

Gotta say I was not expecting these to be so delicious! Couldn't find muscavado sugar so just used dark brown; no one at the party I brought them to guessed they were vegan! I doubled it and baked it in a 9x13, which I think only worked because I added a cup or so of granola as a mix-in--otherwise it would've been hard to spread.